25 Tasty Tomatillo Recipes to Make Now (2024)

FAQs

What to do with a ton of tomatillos? ›

Tomatillos taste sour with a bit of bitterness. To cut through the bitterness put them with something that's sweet, for example mangoes, honey or sugar. Lime juice, or vinegar (red or white) cuts through the sourness.

Storing tomatillos: Tomatillos can be stored in their husks for 2 to 3 weeks in a paper bag in the refrigerator. Tomatillos can also be frozen. To freeze them, peel the husk, rinse and dry the fruit. Place them in one layer on a baking tray (optionally lined with parchment paper) until frozen.

If you want to use canned tomatillos as a substitute for fresh, an 11-ounce can will substitute for a pound of fresh. On average, there are 15-18 small tomatillos in one pound or about 8-10 medium tomatillos in one pound.

Roasted tomatillos might taste better eaten plain beside a boiled one, but they do not make better Salsa Verde. So says the Chef. Tomatillo Salsa can be made in huge batches and then canned, or made in small batches to enjoy over the course of a week.

If any insects get through the papery husk, the tomatillo's first line of defense, they encounter the sticky film. This film contains chemical compounds called withanolides that insects find bad tasting. So voila, they leave the tomatillos alone! Luckily for us tomatillo eaters, the sticky film rinses off quite easily.

Raw tomatillos can be acidic, you want your finished salsa to be tangy, but not mouth-puckeringly sour. If your finished salsa is too sour, add more sugar, ¼ teaspoon at a time until the flavor is more balanced.

Tomatillos are fairly tart on their on. Your basic tomatillo sauce, for pork, enchiladas, etc, does not need the addition of lime juice. Secondly, tomatillos should be cooked sparingly. Overcooking can make them even more acidic.

You can also collect any underripe fruits that have fallen to the ground (but avoid overripe or rotten ones). Place these under-ripe tomatillos in their husk in a paper bag to ripen on your countertop.

They aren't that “toxic", but if they are bitter, spit them out. As they mature, they become sweeter, and do generally fill out the husk. This is how I check them for picking, by gently squeezing the husk. If they get very ripe, they can split the husk open.

How many tomatillos in a 5 gallon bucket? ›

In Mexican and Guatemalan cultures, it's known as miltomate and is a staple ingredient for making dishes like salsa verde, chile verde and classic moles. For its unique flavor and unusual fruit form, tomatillo is definitely worth growing.

The fruit can also be frozen and will last in the freezer for up to 8 to 12 months. In order to freeze tomatillos, the husks should be removed, and the fruit should be washed and dried, then frozen in a freezer bag. For all storage methods, fruit should be placed one layer deep.

Harvest and Storage Tomatillo plants can be extremely productive. An individual plant may produce 64 to 200 fruits in a season. In test plantings at Ames, Iowa, yields averaged 212 pounds of fruit per plant, equal to approximately 9 tons per acre. Fruit can be harvested directly into buckets or boxes in the field.